Coto Makassar

 Materials needed :

1 kg of beef or any part of the thigh
2 liters of white rice water
5 stalks lemongrass , crushed first
5 bay leaves
250 grams of peanuts , fried , mashed , and puree .
3 tablespoons oil , for sauteing
5 cm ginger , crushed
1 vertebra galangal , crushed first


Spices that are : - 8 cloves roasted hazelnut first - 10 cloves of garlic - 1 tablespoon coriander , toasted first - 1 teaspoon cumin , toasted first - 1 tablespoon salt - 1 teaspoon pepper grains . Complement : - crisp fried Onions - Sliced ​​fresh chives - Sliced ​​fresh celery
How to Make Coto Makassar original :

- First boiled beef with rice water , lemongrass , galangal , ginger , and bay leaf until tender ( better use Presto ) , then cut into cubed, boiled tiriskan.air ( broth ) should not be discarded . Optional : If there is offal , ( liver , heart , etc. ) please boiled with water and separate place .
- Then Heat oil , fry the spices until fragrant smoothed over .
- Seasoning the pan that has been incorporated into the broth to heat again , add the fried peanuts that have been smoothed , then wait for it to boil .
Done . How to serve : Prepare a bowl , put chopped onion , celery , and a little salt . If you would like to add flavoring ( vetcin ) . and insert pieces of meat , heart , liver and offal into the bowl . pour the broth into a bowl then sprinkle with fried onions , add the soy sauce and lime juice . Serve while warm .